Homemade Chocolate Syrup
slightly adapted from Alice Medrich, Bittersweet, page 295
¾ cup unsweetened cocoa powder (
I prefer natural, Scharffen Berger Brand)
1 cup sugar (or use less if you
prefer)
Pinch of kosher salt
1 cup boiling water
1 teaspoon pure vanilla extract
Mix the cocoa powder, sugar, and
salt in a small saucepan. Stir in the
boiling water to form a smooth paste.
Bring the mixture to a simmer over low heat, stirring constantly. Let the syrup simmer for about 2
minutes. Remove from heat, stir in the
vanilla, and let cool. Pour into a
squeeze bottle or jar and store in the refrigerator for up to 3 weeks.